We're sorry to hear that your Pão de Queijo didn't turn out as expected, Danna! It can take some experimenting to get a recipe right when adjusting it for high altitude. If additional liquid didn't make for an appropriately textured batter, we'd suggest following the other adjustments on the chart and adjusting from there for consistency. Tapioca flour can vary in how much liquid it absorbs based on the brand so it'll be best to add liquid slowly. We hope this helps for future baking adventures! 

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